Raspberry Pretzel Jello Salad

A simple layered raspberry pretzel jello salad with a pretzel crust, a no bake cheesecake layer, and a layer of raspberry gelatin. This holiday side dish/dessert is the perfect balance of sweet and salty!

Raspberry Pretzel Jell-O Salad // bakingyum.com

I have to be honest, I have totally struggled with whether or not to post this recipe. Not because it isn’t totally delish and well worth posting, but because I took so many pictures and only one turned out semi-decent. Ahem…

But this is one of my absolute favorite holiday side dishes and so I just had to share it. And I think it’s probably good for my perfectionist self to be a little less than perfect sometimes. I’ve been told that this side dish (if it can even really be called a side dish) is the perfect balance of sweet and salty. I think this is why I love it so much, because if you know me at all you know that sweet and salty desserts are my jam. And also, I normally hate jello, except in this layered side dish/dessert.

If you’re needing a last minute side dish or dessert for Thanksgiving tomorrow you still have time to make this!

Raspberry Pretzel Jello Salad
Author: © Amanda Jenks, scaled and slightly adapted from [url href=”http://www.tastebook.com/recipes/1677326-Raspberry-Pretzel-Jello-Salad” target=”_blank”]tastebook.com[/url]
Prep time:
Cook time:
Total time:
Serves: 1 (8×8″) pan
Ingredients
  • 3/4 cup pretzel crumbs*
  • 2 tbsp sugar
  • 6 tbsp salted butter, melted
  • 1 (8 oz) pkg cream cheese or neufchatel cheese, softened
  • 1/3 or 1/2 cup granulated sugar
  • 1/4 tsp vanilla extract
  • 1/2 (8 oz) container cool whip, thawed
  • 1 (3 oz) box raspberry flavored gelatin
  • 1 cup boiling water
  • 1/2 (12 oz) pkg frozen raspberries
Instructions
  1. Preheat oven to 350˚F.
  2. In a small bowl, mix together the pretzel crumbs, 2 tbsp sugar, and melted butter until combined. Press into the bottom of a lightly greased metal 8×8″ pan.
  3. Bake for 8-10 minutes or until lightly golden brown and fragrant. Set aside and cool completely.
  4. Once crust has cooled, beat softened cream cheese, 1/3-1/2 cup sugar, and vanilla together until smooth. Fold in the cool whip until no white streaks remain.
  5. Spread over crust, cover and refrigerate for 30 minutes.
  6. When second layer has chilled, stir the gelatin mix into the boiling water. Mix in the frozen raspberries until thawed. Pour over cream cheese mixture.
  7. Cover and refrigerate until completely set. I like to refrigerate ours overnight, as it makes for prettier slices.
Notes
*I get my pretzel crumbs as fine as I can get them in my food processor.[br][br]This recipe doubles well to fit in a 9×13 pan. You can use a glass pan, my preference is just metal.[br][br]You can add up to 1/2 cup sugar in the cream cheese layer, depending on how sweet you like things. I just like to reduce the amount of sugar in a recipe whenever possible and so I only use 1/3 cup.

 

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